TW201811194A - Composition of rice tempura flour and food processing method using the same - Google Patents
Composition of rice tempura flour and food processing method using the same Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims abstract description 106
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 80
- 235000009566 rice Nutrition 0.000 title claims abstract description 80
- 239000000203 mixture Substances 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 79
- 239000000843 powder Substances 0.000 claims abstract description 54
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 26
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 26
- 239000001527 calcium lactate Substances 0.000 claims abstract description 26
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 26
- 150000002148 esters Chemical class 0.000 claims abstract description 26
- 229910052710 silicon Inorganic materials 0.000 claims abstract description 26
- 239000010703 silicon Substances 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 10
- 150000001746 carotenes Chemical class 0.000 claims abstract description 10
- 235000005473 carotenes Nutrition 0.000 claims abstract description 10
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000003921 oil Substances 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000021067 refined food Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 description 12
- 238000010521 absorption reaction Methods 0.000 description 7
- 206010020751 Hypersensitivity Diseases 0.000 description 6
- 230000007815 allergy Effects 0.000 description 6
- 235000012149 noodles Nutrition 0.000 description 4
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 3
- 230000000172 allergic effect Effects 0.000 description 3
- 208000010668 atopic eczema Diseases 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 208000004262 Food Hypersensitivity Diseases 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000020932 food allergy Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K3/00—Use of inorganic substances as compounding ingredients
- C08K3/02—Elements
- C08K3/08—Metals
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
- C08K5/00—Use of organic ingredients
- C08K5/04—Oxygen-containing compounds
- C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
- C08K5/098—Metal salts of carboxylic acids
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
- C08L1/08—Cellulose derivatives
- C08L1/10—Esters of organic acids, i.e. acylates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Organic Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
本發明係有關一種油炸粉組成物，尤其有關一種不含過敏特定原材料亦即麵粉的米粉油炸粉組成物及使用了該米粉油炸粉組成物之食品加工方法。 The present invention relates to a fried rice flour composition, and more particularly to a rice flour fried rice composition that does not contain allergic specific raw materials, that is, flour, and a food processing method using the rice flour fried rice composition.
食品表示法中，被證實為引起食物過敏症狀之食品中，作為發病人數和症狀嚴重程度尤其高的食品，規定將7類(蝦、蟹、小麥、蕎麥、雞蛋、 奶類、花生)指定為“特定原材料”來表示，並建議盡可能將20類作為“與特定原材料等同者”來表示。 In food notation, among foods that have been confirmed to cause food allergy symptoms, as foods with particularly high incidence and severe symptoms, seven categories (shrimp, crab, wheat, buckwheat, eggs, milk, peanuts) are specified as "Specific raw materials" are expressed, and it is recommended that as far as possible, 20 categories be expressed as "equivalent to specific raw materials".
通常，家庭內油炸油炸物時使用低筋麵粉(麵粉)。即使使用油炸粉時，油炸粉中亦含有麵粉。因此對小麥過敏的人無法食用油炸物。還已知有為了該等人而藉由不含麵粉的米粉油炸出油炸物之烹調法。 Generally, low-gluten flour (flour) is used for frying in the home. Even when fried powder is used, the flour contains flour. Therefore, people who are allergic to wheat cannot eat fried foods. There is also known a cooking method in which a fry is fried from flour-free rice flour for the sake of these people.
然而，用米粉油炸之油炸物若增加其米粉的量，則無法呈現出油炸物特有的如花綻放的麵衣，導致成為黏糊糊之油炸物。因此，還可考慮在沾裹被加工食品之麵糊液中加入雞蛋，但雞蛋亦為引起食物過敏症狀之“特定原材料”。 However, if the amount of rice noodles fried with rice noodles is increased, the bloom-like tops peculiar to the rice noodles cannot be exhibited, resulting in slimy fried noodles. Therefore, you can also consider adding eggs to the batter to be processed food, but eggs are also "specific raw materials" that cause food allergy symptoms.
又，用以往的小麥油炸粉油炸之油炸物，其從油炸之後經時不久之期間內會保持酥脆之口感，但隨著時間的經過而導致變得黏糊糊，從而導致口感變差。該種狀況下，即使為了加熱經時已久之油炸物而放入微波爐中進行處理，酥脆之口感亦不會復原，導致成為黏糊糊之油炸物。這與油炸之油炸粉所吸入之油的量有很大關係。 In addition, fried foods made with conventional wheat frying powder retain a crispy texture for a short period of time after being fried, but they become sticky with the passage of time, resulting in a change in texture. difference. In this case, even if it is processed in a microwave oven to heat a long-lasting fried product, the crispy texture will not be restored, resulting in a sticky fried product. This has a lot to do with the amount of oil sucked into the fried powder.
專利文獻1(日本特開2014-200225號公報)中公開有一種使用於油炸物的製造時，能夠製造出不發韌且口溶性良好的鬆脆口感的油炸物之油炸粉。該油炸粉係相對於麵粉的總質量摻和2~87%的照射了100W‧秒鐘/g~775W‧秒鐘/g微波之處理麵粉。進行微波處理前的麵粉的澱粉黏度為400B.U.以上。 Patent Document 1 (Japanese Patent Application Laid-Open No. 2014-200225) discloses a fried powder that can be used to manufacture fried foods, and can produce crispy foods that are not tough and have good mouth solubility. The fried flour is blended with 2 ~ 87% of the total mass of the flour and irradiated with 100W‧sec / g ~ 775W‧sec / g of microwave-treated flour. The starch viscosity of the flour before microwave treatment is 400 B.U. or more.
專利文獻2(日本特開2013-169148號公報)中公開有一種減少利用油來烹調時的吸油量且能夠以微波爐加熱復原之油炸用麵衣組成物。該油炸用麵衣組成物係以麵粉為主成分之麵包屑或油炸粉組成物，相對於原料粉中添加有水和其他材料之組成物，添加分散於含有澱粉之水溶性分散劑中且以蒟蒻聚甘露糖成分換算時為組成物的0.1~0.5重量%的蒟蒻聚甘露糖粉末和蒟蒻聚甘露糖成分的10分之1以上重量的水溶性礦物質成分而製備。 Patent Document 2 (Japanese Patent Application Laid-Open No. 2013-169148) discloses a frying dough composition that reduces the amount of oil absorbed during cooking with oil and can be restored by heating in a microwave oven. The frying dough composition is a bread crumb or fried powder composition containing flour as a main component, and is added and dispersed in a water-soluble dispersant containing starch relative to a composition in which water and other materials are added to the raw flour. In addition, when the oligomeric mannose component is converted, the oligomeric mannose powder is 0.1 to 0.5% by weight of the composition, and the oligomeric mannose component is a water-soluble mineral component in an amount of 1/10 or more by weight.
專利文獻3(日本特開2013-162767號公報)中公開有一種麵糊的塗抹性優異並且能夠獲得具有前所未有的鬆脆之口感且口溶性良好的糕點之尤其適合用作糕點用麵粉的麵粉組成物。該麵粉組成物係主要將由柔軟的小麥構成之原料小麥藉由通用方法製粉而得之麵粉，且由平均粒徑為10~40μm的麵粉構成，並含有33~100質量%的蛋白含量為4.5~6.8質量%之麵粉。 Patent Document 3 (Japanese Patent Application Laid-Open No. 2013-162767) discloses a flour composition that is particularly suitable for use as a flour for pastries, which is excellent in spreadability of batter and can provide an unprecedented crunchy texture and good mouth solubility. . The flour composition is a flour obtained by generally milling raw material wheat composed of soft wheat by a general method, and composed of flour having an average particle size of 10 to 40 μm, and containing 33 to 100% by mass of a protein content of 4.5 to 6.8% by mass of flour.
專利文獻4(日本特開2005-261296號公報)中公開有一種不使用熟化之麵粉而且不要求熟練度亦能夠獲得麵衣薄、口感酥脆的油炸物之油炸粉。該油炸粉係在以麵粉及膨脹劑作為主原料成分之油炸粉中摻和油脂與脂酶而成。 Patent Document 4 (Japanese Patent Application Laid-Open No. 2005-261296) discloses a deep-fried powder that can obtain a thin dough and a crispy texture without using cooked flour and without requiring proficiency. The fried powder is made by mixing oil and fat with lipase in fried powder with flour and bulking agent as main raw materials.
專利文獻1：日本特開2014-200225號公報 Patent Document 1: Japanese Patent Application Laid-Open No. 2014-200225
專利文獻2：日本特開2013-169148號公報 Patent Document 2: Japanese Patent Application Publication No. 2013-169148
專利文獻3：日本特開2013-162767號公報 Patent Document 3: Japanese Patent Application Publication No. 2013-162767
專利文獻4：日本特開2005-261296號公報 Patent Document 4: Japanese Patent Application Laid-Open No. 2005-261296
本發明的目的為提供一種不含過敏特定原材料亦即麵粉的米粉油炸粉組成物及使用了該米粉油炸粉組成物之食材的加工方法，進而提供一種即使係不含麵粉的米粉油炸粉組成物亦具有鬆脆之口感的油炸物。 The object of the present invention is to provide a rice flour fried powder composition that does not contain allergic specific raw materials, that is, flour, and a method for processing ingredients using the rice flour fried powder composition, and further to provide a rice flour fried even if it is not flour. The powder composition also has a crispy texture.
本發明的米粉油炸粉組成物的特徵為，係含有米粉70重量份以上80重量份以下之米粉油炸粉，且含有矽2重量份、糖酯1~2.5重量份、乳酸鈣3.5~6.3重量份。 The rice flour fried powder composition of the present invention is characterized in that it contains rice flour fried rice of 70 parts by weight to 80 parts by weight, and contains 2 parts by weight of silicon, 1 to 2.5 parts by weight of sugar ester, and 3.5 to 6.3 of calcium lactate. Parts by weight.
而且，本發明的米粉油炸粉組成物的特徵為，還含有發粉0.8~1.5重量份、澱粉15~19.2重量份、胡蘿蔔素0.05重量份。 In addition, the rice flour fried powder composition of the present invention is characterized in that it further contains 0.8 to 1.5 parts by weight of flour, 15 to 19.2 parts by weight of starch, and 0.05 parts by weight of carotene.
而且，本發明的米粉油炸粉組成物的特徵為，含有米粉70.5重量份、矽2重量份、糖酯2.5重量份、乳酸鈣6.3重量份。 The rice flour fried powder composition of the present invention is characterized by containing 70.5 parts by weight of rice flour, 2 parts by weight of silicon, 2.5 parts by weight of sugar ester, and 6.3 parts by weight of calcium lactate.
而且，本發明的米粉油炸粉組成物的特徵為，含有米粉71重量份、矽2重量份、糖酯1.8重量份、乳酸鈣5.8重量份。 Further, the rice flour fried powder composition of the present invention is characterized by containing 71 parts by weight of rice flour, 2 parts by weight of silicon, 1.8 parts by weight of sugar ester, and 5.8 parts by weight of calcium lactate.
而且，本發明的米粉油炸粉組成物的特徵為，含有米粉73重量份、矽2重量份、糖酯1.1重量份、乳酸鈣3.5重量份。 Further, the rice flour fried powder composition of the present invention is characterized by containing 73 parts by weight of rice flour, 2 parts by weight of silicon, 1.1 parts by weight of sugar ester, and 3.5 parts by weight of calcium lactate.
而且，本發明的米粉油炸粉組成物的特徵為，含有米粉76重量份、矽2重量份、糖酯1.5重量份、乳酸鈣4.5重量份。 Further, the rice flour fried powder composition of the present invention is characterized by containing 76 parts by weight of rice flour, 2 parts by weight of silicon, 1.5 parts by weight of sugar ester, and 4.5 parts by weight of calcium lactate.
本發明的食品加工方法的特徵為，在米粉油炸粉組成物中加入規定量的水而製作麵糊液，並將該麵糊液沾裹到被加工食品，藉由油加熱來加工食品，該米粉油炸粉組成物含有米粉70重量份以上80重量份以下，且含有矽2重量份、糖酯1~2.5重量份、乳酸鈣3.5~6.3重量份、發粉0.8~1.5重量份、澱粉15~19.2重量份、胡蘿蔔素0.05重量份。 The food processing method of the present invention is characterized in that a predetermined amount of water is added to a rice flour fried powder composition to prepare a batter liquid, and the batter liquid is coated on a processed food, and the food is processed by heating with oil. The fried powder composition contains 70 parts by weight or more and 80 parts by weight of rice flour, and contains 2 parts by weight of silicon, 1 to 2.5 parts by weight of sugar esters, 3.5 to 6.3 parts by weight of calcium lactate, 0.8 to 1.5 parts by weight of flour, and 15 to 15 parts of starch. 19.2 parts by weight and 0.05 parts by weight of carotene.
而且，用作本發明的食品加工方法的麵糊液之米粉油炸粉組成物的特徵為，含有米粉70.5重量份、矽2重量份、糖酯2.5重量份、乳酸鈣6.3重量份。 The rice flour fried powder composition used as the batter liquid of the food processing method of the present invention is characterized by containing 70.5 parts by weight of rice flour, 2 parts by weight of silicon, 2.5 parts by weight of sugar ester, and 6.3 parts by weight of calcium lactate.
而且，用作本發明的食品加工方法的麵糊液之米粉油炸粉組成物的特徵為，含有米粉71重量份、矽2重量份、糖酯1.8重量份、乳酸鈣5.8重量份。 The rice flour fried powder composition used as the batter liquid of the food processing method of the present invention is characterized by containing 71 parts by weight of rice flour, 2 parts by weight of silicon, 1.8 parts by weight of sugar ester, and 5.8 parts by weight of calcium lactate.
而且，用作本發明的食品加工方法的麵糊液之米粉油炸粉組成物的特徵為，含有米粉73重量份、矽2重量份、糖酯1.1重量份、乳酸鈣3.5重量份。 The rice flour fried powder composition used as the batter liquid of the food processing method of the present invention is characterized by containing 73 parts by weight of rice flour, 2 parts by weight of silicon, 1.1 parts by weight of sugar ester, and 3.5 parts by weight of calcium lactate.
而且，用作本發明的食品加工方法的麵糊液之米粉油炸粉組成物的特徵為，含有米粉76重量份、矽2重量份、糖酯1.5重量份、乳酸鈣4.5重量份。 Furthermore, the rice flour fried powder composition used as the batter liquid of the food processing method of this invention is characterized by containing 76 weight part of rice flour, 2 weight part of silicon, 1.5 weight part of sugar ester, and 4.5 weight part of calcium lactate.
藉此，藉由不含過敏特定原材料亦即麵粉的米粉油炸粉組成物，能夠提供一種不會發生過敏的米粉油炸粉組成物及油炸物。而且，還能夠提供一種具有鬆脆感之米粉油炸粉組成物。 This makes it possible to provide a rice flour fried powder composition and a fried product which do not cause allergies by not containing a specific raw material of allergy, that is, flour. Furthermore, it is possible to provide a rice flour fried powder composition having a crispy feeling.
圖1係匯集本發明的食品成品率提高劑的各實施例來表示之圖。 FIG. 1 is a diagram showing examples of the food yield improving agent of the present invention.
圖2係匯集用以往例和本發明的實施例製作之各麵糊液的吸油量來表示之圖。 FIG. 2 is a diagram showing the oil absorption of each batter liquid produced in the conventional example and the embodiment of the present invention.
圖3係比較利用以往例與本發明的實施例製作之各麵糊液的吸油量之實驗例。 FIG. 3 is an experimental example comparing the oil absorption of each batter liquid produced by the conventional example and the example of the present invention.
本發明的米粉油炸粉組成物含有米粉70重量份以上80重量份以下，且含有矽2重量份、糖酯1~2.5重量份、乳酸鈣3.5~6.3重量份。 The rice flour fried powder composition of the present invention contains 70 parts by weight or more and 80 parts by weight or less, and contains 2 parts by weight of silicon, 1 to 2.5 parts by weight of sugar esters, and 3.5 to 6.3 parts by weight of calcium lactate.
而且，本發明的米粉油炸粉組成物含有發粉0.8~1.5重量份、澱粉15~19.2重量份、胡蘿蔔素0.05重量份。 In addition, the rice flour fried powder composition of the present invention contains 0.8 to 1.5 parts by weight of flour, 15 to 19.2 parts by weight of starch, and 0.05 parts by weight of carotene.
(實施例1) (Example 1)
構成實施例1的米粉油炸粉組成物之原料的構成比如下。 The structure of the raw material which comprises the rice flour fried powder composition of Example 1 is as follows.
矽：2重量份、發粉：1.5重量份、糖酯：2.5重量份、澱粉：17.2重量份、米粉：70.5重量份、乳酸鈣：6.3重量份、胡蘿蔔素：0.05重量份。 Silicon: 2 parts by weight, hair powder: 1.5 parts by weight, sugar ester: 2.5 parts by weight, starch: 17.2 parts by weight, rice flour: 70.5 parts by weight, calcium lactate: 6.3 parts by weight, and carotene: 0.05 parts by weight.
實施例1的米粉油炸粉組成物中將米粉設為70.5重量份，與以往相比含有更多米粉量。藉此減少了油的吸收量。但是，以往，若加入5~7重量份左右以上的米粉，則呈現出米粉特有的如米糕般黏稠之口感，而未能將油炸物作成如花綻放。因此本發明的實施例1中，作為不溶於水的纖維質加入了2重量份的矽，為了呈現鬆脆感加入了6.3重量份的乳酸鈣以使米粉彼此不黏連，為了使油炸物炸出花，代替蛋清加入了2.5重量份的糖酯。藉此，不會發生過敏且呈現出了油炸物的鬆脆感。 The rice flour fried rice powder composition of Example 1 contained 70.5 parts by weight of rice flour, and contained a larger amount of rice flour than before. This reduces the amount of oil absorbed. However, in the past, when about 5 to 7 parts by weight of rice flour was added, the rice flour had a sticky texture unique to rice flour, and the fried product could not be bloomed like a flower. Therefore, in Example 1 of the present invention, 2 parts by weight of silicon was added as a water-insoluble fibrous substance, and 6.3 parts by weight of calcium lactate was added to prevent crunchiness, so that the rice flour did not stick to each other, in order to make the fried product The flowers were fried and 2.5 parts by weight of sugar ester was added instead of egg white. As a result, allergies do not occur and the crispiness of the fried food is exhibited.
(實施例2) (Example 2)
構成實施例2的米粉油炸粉組成物之原料的構成比如下。 The structure of the raw material which comprises the rice flour fried powder composition of Example 2 is as follows.
矽：2重量份、發粉：0.8重量份、糖酯：1.8重量份、澱粉：18.6重量份、米粉：71重量份、乳酸鈣：5.8重量份、胡蘿蔔素：0.05重量份。 Silicon: 2 parts by weight, hair powder: 0.8 parts by weight, sugar ester: 1.8 parts by weight, starch: 18.6 parts by weight, rice flour: 71 parts by weight, calcium lactate: 5.8 parts by weight, and carotene: 0.05 parts by weight.
實施例2的米粉油炸粉組成物含有更多米粉，並調整了矽、乳酸鈣、糖酯的量。藉此，不會發生過敏且呈現出了油炸物的鬆脆感。 The rice flour fried flour composition of Example 2 contained more rice flour, and adjusted the amount of silicon, calcium lactate, and sugar ester. As a result, allergies do not occur and the crispiness of the fried food is exhibited.
(實施例3) (Example 3)
構成實施例3的米粉油炸粉組成物之原料的構成比如下。 The structure of the raw material which comprises the rice flour fried powder composition of Example 3 is as follows.
矽：2重量份、發粉：1.2重量份、糖酯：1.1重量份、澱粉：19.2重量份、米粉：73重量份、乳酸鈣：3.5重量份、胡蘿蔔素：0.05重量份。 Silicon: 2 parts by weight, hair powder: 1.2 parts by weight, sugar ester: 1.1 parts by weight, starch: 19.2 parts by weight, rice flour: 73 parts by weight, calcium lactate: 3.5 parts by weight, carotene: 0.05 parts by weight.
實施例3的米粉油炸粉組成物含有更多的米粉，並調整了矽、乳酸鈣、糖酯的量。藉此，不會發生過敏且呈現出了油炸物的鬆脆感。 The rice flour fried flour composition of Example 3 contained more rice flour, and adjusted the amount of silicon, calcium lactate, and sugar ester. As a result, allergies do not occur and the crispiness of the fried food is exhibited.
(實施例4) (Example 4)
構成實施例4的米粉油炸粉組成物之原料的構成比如下。 The structure of the raw material which comprises the rice flour fried powder composition of Example 4 is as follows.
矽：2重量份、發粉：1重量份、糖酯：1.5重量份、澱粉：15重量份、米粉：76重量份、乳酸鈣：4.5重量份、胡蘿蔔素：0.05重量份。 Silicon: 2 parts by weight, hair powder: 1 part by weight, sugar ester: 1.5 parts by weight, starch: 15 parts by weight, rice flour: 76 parts by weight, calcium lactate: 4.5 parts by weight, carotene: 0.05 parts by weight.
實施例4的米粉油炸粉組成物含有極其多的米粉，並調整了矽、乳酸鈣、糖酯的量。藉此，不會發生過敏且呈現出了油炸物的良好的鬆脆感。 The rice flour fried flour composition of Example 4 contained extremely large amounts of rice flour, and the amounts of silicon, calcium lactate, and sugar ester were adjusted. As a result, allergies do not occur and a good crunchy feeling is exhibited.
對用以往的油炸粉組成物、本發明的實施例1及4的米粉油炸粉組成物製作之麵糊液的油的吸收量的差異進行了比較。 The difference in the oil absorption amount of the batter liquid prepared using the conventional fried powder composition and the rice flour fried powder composition of Examples 1 and 4 of the present invention was compared.
實驗方法如下。 The experimental method is as follows.
比較對象與其加水率如下。 The comparison object and its water addition rate are as follows.
(1)市售油炸粉 加水率500% (1) Commercially available fried powder
(2)實施例1 加水率500% (2) Example 1 500% water addition rate
(3)實施例4 加水率200% (3) Example 4 200% water addition rate
將上述(1)、(2)及(3)作為對象，以各自的加水率進行溶解，製作出各12g麵糊液。 Each of the above (1), (2), and (3) was dissolved at the respective water addition rates to prepare 12 g of each batter.
接著，以170℃的油進行2分鐘清炸之後，進行5分鐘瀝油而測量重量。 Then, after frying with 170 degreeC oil for 2 minutes, draining oil was performed for 5 minutes, and the weight was measured.
圖2的實驗結果係將上述(1)、(2)、(3)的油炸粉清炸而成者放到各畫有12cm的圓之廚房紙巾上而比較了油的滲出量的大小者。依圖2的實驗結果，可知與以往的油炸粉的吸油量相比，本發明的實施例1的吸油量較少。又，可知本發明的實施例4的吸油量與以往的油炸粉相比為一半左右，尤其少。 The experimental results in Figure 2 were obtained by defrosting the fried powders (1), (2), and (3) above on a kitchen towel with a circle of 12 cm each, and comparing the amount of oil leakage. . According to the experimental results in FIG. 2, it is found that the oil absorption amount of Example 1 of the present invention is smaller than the oil absorption amount of the conventional fried powder. Moreover, it turns out that the oil absorption amount of Example 4 of this invention is about half compared with the conventional fried powder, and it is especially small.
如此，由於本發明的實施例的吸油量較少，因此能夠提供一種鬆脆之口感維持得較長且即使藉由微波爐進行再加熱亦不失鬆脆感的米粉油炸粉組成物。 In this way, since the amount of oil absorption in the embodiments of the present invention is small, it is possible to provide a rice flour fried powder composition that maintains the crunchy texture for a long time and does not lose the crunchy texture even when reheated by a microwave oven.
Claims (7)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
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| JP2016-159866 | 2016-08-17 | ||
| JP2016159866A JP2018027034A (en) | 2016-08-17 | 2016-08-17 | Rice tempura flour composition and food processing method therewith |
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| TW201811194A true TW201811194A (en) | 2018-04-01 |
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| TW106127794A TW201811194A (en) | 2016-08-17 | 2017-08-16 | Composition of rice tempura flour and food processing method using the same |
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| JP (1) | JP2018027034A (en) |
| TW (1) | TW201811194A (en) |
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| JPS5116932B2 (en) * | 1972-06-10 | 1976-05-28 | ||
| JPS58162252A (en) * | 1982-03-24 | 1983-09-26 | Nitto Seifun Kk | Flour mix for tempura (japanese deep-fat fried food) |
| JP3091982B2 (en) * | 1992-03-03 | 2000-09-25 | 日本製粉株式会社 | Fried food, fried food ingredients and mixes for fried food |
| JP2010104246A (en) * | 2008-10-28 | 2010-05-13 | Nitto Fuji Flour Milling Co Ltd | Tempura mix powder, and tempura |
| JP5877638B2 (en) * | 2010-12-24 | 2016-03-08 | 日清オイリオグループ株式会社 | Fried food |
| JP5828709B2 (en) * | 2011-08-10 | 2015-12-09 | 日本製粉株式会社 | Tempura clothing flour composition containing rice flour and tempura using the same |
| JP5494900B1 (en) * | 2012-12-04 | 2014-05-21 | 不二製油株式会社 | Granular starch composition |
| JP6255214B2 (en) * | 2013-10-29 | 2017-12-27 | 昭和産業株式会社 | Tempura batter mix |
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| WO2018034267A3 (en) | 2018-04-12 |
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